Yummy, healthy and EASY to make. An all around winner!
Want to surprise your family (or bf) with a scrumptious summer dinner? Well, we're here for ya. This easy-to-make, delicious dinner is guaranteed to knock their socks off (and maybe even get you out of cleanup duty for a while!). Plus, it can be served hot or cold, so it can even work wonders for a picnic!
Here are the
INGREDIENTS YOU'LL NEED for 6 servings:
3 chicken breasts (boned and skinned) *NOTE: This can be optional if you'd prefer a veggie dish — just eliminate the chicken steps.
8 ounces orzo pasta (little rice-shaped pasta)
Salt and pepper
Butter or olive oil
1/2 cup red onion (minced too)
1 cup finely chopped red bell pepper
1 cup raw broccoli
3 cups fresh white or yellow corn (that you cut off the cob)
1 1/2 cups fresh tomato (small dice)
1/3 cup fresh basil (mince it up)
Parmesan/Gorgonzola/blue cheese to taste
UTENSILS YOU'LL NEED:
A pot big enough to boil 2 quarts of water
A small sauté pan
A strainer
A BIG mixing bowl
METHOD
First you'll poach the chicken. How? Boil a pot of water, then add the breasts to it. After 4 minutes, remove the meat, place it on a cutting board, and slice through the center of the thickest piece to ensure it's fully cooked on the inside. (It shouldn't be pink — just a nice, juicy white color.) Discard the water.
Bring 3 quarts of lightly salted water to a boil and add the orzo. NOTE: You DON'T want pasta to cook too long — it's much better al dente (Italian for "to the tooth," meaning not too mushy). In this case you want the orzo to boil for approximately 8-10 minutes — begin testing it after 7 minutes. When it's done you'll pour it through the strainer and set aside. For pasta-cooking tips, click here.
While the pasta cooks, cut your chicken breasts into bite-size strips. Salt and pepper them to taste.
Add 1/2 tablespoon butter to a little sauté pan. When the butter melts, add the onion and red pepper. Cover, and allow to cook 5 to 10 minutes or until the onions are nearly translucent. Throw in the broccoli for 3 minutes. Set aside to cool.
In a big bowl combine the chicken strips, corn, tomato, red pepper, broccoli, and half of the basil. Toss everything together with your hands. The liquid from the tomato/onion mixture should make everything juicy enough. If not, you can add 1/4 cup of chicken broth or a few tablespoons of tomato sauce to the bowl.
Add the pasta and crumbled Parmesan, Gorgonzola, or blue cheese (or all three) to taste. Toss together.
Garnish with remaining basil, and salt and pepper to taste. You can serve it right away or refrigerate for use later.
Buon gusto!
